Pour Batter

Bakers % Formula when you don't know the % of the ingredient.

Killing of Yeast

Doughs contain other organisms, including bacteria and molds. Most of these, including yeast, die when the interior temperature of the item reaches about 140 degrees F (60C). When it dies, fermentation stops and no more carbon dioxide gas is released.

Maillard Reaction
(may-yahrd)

The caramelization in baked goods that occurs between 212 & 350 F (100-175C), as a result of a reaction between reducing sugars and amino acids or protiens. It causes the sugar-protein bonds to brown at a lower temperature and creates different shades of color ranging from yellow-gold to rich brown. Named after its discoverer, the chemist Dr. Louis-Camille Maillard.